Slow Cooker Creamy Chicken Marsala


Slow Cooker Creamy Chicken Marsala

Chicken slow cooked in a creamy wine sauce with mushrooms.
Course Crockpot, Italian, Main Course, Main Dish
Cuisine American, Italian
Author Catherine’s Plates


  • large deep skillet
  • sharp knife
  • cutting board
  • measuring cup & spoons
  • 6 quart crockpot/slow cooker
  • spatula
  • whisk
  • small bowl


Seasonings for Chicken

  • 1/2 tsp salt DIVIDED
  • 1/2 tsp black pepper DIVIDED
  • 1/2 tsp garlic powder DIVIDED
  • 1/2 tsp onion powder DIVIDED
  • 1/2 tsp smoked paprika DIVIDED
  • 1/2 tsp dried thyme DIVIDED
  • 1/2 tsp Italian seasoning DIVIDED

Chicken Prep

  • 2-3 large boneless, skinless chicken breasts
  • 1 TBS oil
  • 1 TBS butter
  • 8 oz whole white mushrooms, sliced thick
  • 1 1/2 tsp minced garlic
  • 1 cup dry marsala wine
  • 1 cup chicken broth
  • 1/4 cup corn starch
  • 1/2 cup water
  • 1/2 cup heavy cream
  • chopped parsley, for garnish


  • Spray a 6 quart slow cooker/crockpot with non-stick cooking spray.
  • Cut large boneless, skinless chicken breasts in half lengthwise. Season top of chicken with 1/2 of the seasonings (salt, black pepper, garlic powder, onion powder, thyme, Italian seasoning, smoked paprika).
    NOTE: Season as much or as little as you want., It adds the flavor to the dish.
  • In a large skillet over medium high heat bring oil & butter to a sizzle. Place seasoned chicken into hot skillet seasoned side down.
  • Season the unseasoned side with the rest of seasonings (salt, black pepper, garlic powder, onion powder, thyme, Italian seasoning, smoked paprika).
  • Cook chicken for 3 minutes or until chicken is golden brown on the bottom. Flip chicken over and cook an additional 3 minutes until golden brown. Remove chicken and place into prepared slow cooker/crockpot.
    NOTE: Searing the chicken enhances the flavor, locks in juices & gives the chicken a golden brown color.
  • In the same skillet over medium heat (leave the drippings from the chicken in skillet as that is flavor) place in mushroom slices and minced garlic. Stir to coat.
  • Add in marsala and 1 cup chicken broth. Stir, scraping bottom of pan to pick up any bits from the chicken. Turn off heat. Pour mixture over chicken in crockpot.
  • Place lid on crockpot and cook on low for 5-6 hours or on high for 3-4 hours until temperature of chicken reaches internal temperature of 165 degrees. Remove chicken from crockpot and place on a plate.
    NOTE: Time will depend on size of chicken.
  • Whisk together in a small bowl corn starch and 1/2 cup water. Pour into wine liquid in crockpot. Add in heavy whipping cream. Whisk all together. Season with additional salt & pepper, if needed.
  • Place chicken back into crockpot. Place lid on and cook an additional 20-30 minutes on high until sauce thickens.
  • Garnish with chopped parsley. I serve with cooked rice and salad. You can also serve it up with mashed potatoes or cooked pasta. Enjoy.

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